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Topic: First attempt (Read 1613 times)

This is my first post here so for starters I would like to thank you all for your generosity in sharing so freely your knowledge . I have been following the forum for some time and it is truly amazing and comforting to know that people are still willing to divide with others all this massive amount of information. I really respect you very much for that.

As for the pizza, this was my first shot at al taglio and still have much to learn, but well, that is why we are here...

I think you did an amazing job, irregardless if this was your first attempt or not. The crumb looks spot on. If you want more height, you can up the dough ball size. I think you got great gluten development, but if you want to do more just stretch and fold every half hour instead of 15 minutes. If you are in a particularly humid region, you might also drop down the yeast to .7% if you extend the room temp bulk.

Yes, that is pancetta arrotolata. I tried to make something like a matriciana pizza and it turned out pretty decent. In the first attempt I put the pancetta in the beginning of the bake and it cooked too much. In the second one I baked the crust with the tomato sauce and addded the pancetta and the mozzarella later. I preferred this second method much more.

I think the hole structure looks great on your second attempt. I prefer a taller sicilian than al taglio. Can you tell me what type of pan you used, if it's seasoned, and what type of oil you used in the pan (if you did)?